Matcha Custard Tart

Sasha of Sasha Yoga+Wellness makes her signature vegan cheesecake with Anita’s Yogurt and Matchaful organic matcha powder. The recipe is gluten-free, has no added sugar, and will give you a little caffeine boost.

Vegan Matcha Custard Tart

For the spiced seeds:

1/4 cup mix of raw pumpkin + sunflower seeds

2 tsp pure maple syrup

1/4 tsp sea salt

1/2 tsp ground cinnamon 

1/4 tsp ground ginger 

For the crust:

1/3 cup gluten-free whole grain oats (can substitute with raw sprouted buckwheat groats or additional unsweetened shredded coconut)

1 1/2 tbsp ground flaxseed meal

1/3 cup unsweetened coconut shreds

1 pinch sea salt

1 tsp raw cacao powder

5-6 medjool dates pitted and chopped (if firm, soak in warm water for 10-30 minutes + drain) 

1 tsp coconut oil melted (as needed to soften crust)

For the matcha-coconut yogurt filling:

1 cup Anita’s coconut yogurt 

2/3 cup raw cashews, soaked and drained to soften (can substitute with raw coconut butter, warmed to liquid)

1 tbsp Matchaful Jade Grade organic matcha powder

1-2 tsp ground cinnamon

1/4 tsp ground ginger 

1 pinch sea salt

1 tsp maca (optional)

2 tbsp pure maple syrup

3/4 tsp pure vanilla extract

1/2 tsp coconut oil melted (as needed to if mixture does not set well)

1/4 tsp lemon zest (optional)


Begin preparing the crust by lightly coating cheesecake pans with coconut oil. Next, process the flax, coconut shreds, oats, and sea salt in a food processor until fine crumbs are formed. Add dates and cacao powder and continue processing until the mixture holds together. You should be able to squeeze it between your fingers without breaking—add additional dates or a bit of melted coconut oil as needed to hold. Add the crust mixture to cheesecake pan and firmly press into the bottom of the pan. Set aside and refrigerate until firm, approximately one hour.

While the crust is firming, preheat oven to 325°F. Combine and toss all the spiced seed ingredients in a bowl until seeds are coated. Set aside for later.

Begin preparing the matcha-coconut yogurt filling. Combine all the filling ingredients in a high-speed blender (or a large food processor) and blend until smooth. Pour the mixture over the now-firm crust and smooth the top using a flat kitchen utensil. Freeze at least 4 hours or overnight. Before the filling is completely firm, garnish with spiced seeds.

Serve cold to hold the shape and maintain fresh flavor. Store any remaining cake in a fridge or freezer.